One-pot chicken chasseur

One-pot chicken chasseur

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(300 ratings)


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Cooking time

Prep: 20 mins Cook: 1 hr, 30 mins

Skill level



Serves 4

This French bistro classic is easy to make at home and fabulous with creamy mash or crusty bread

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving



  • 1 tsp olive oil
  • 25g butter
  • 4 chicken legs
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 200g pack small button or chestnut mushrooms
  • 225ml red wine
  • 2 tbsp tomato purée
  • 2 thyme sprigs
  • 500ml chicken stock

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  1. Heat the oil and half the butter in a large lidded casserole. Season the chicken, then fry for about 5 mins on each side until golden brown. Remove and set aside.
  2. Melt the rest of the butter in the pan. Add the onion, then fry for about 5 mins until soft. Add garlic, cook for about 1 min, add the mushrooms, cook for 2 mins, then add the wine. Stir in the tomato purée, let the liquid bubble and reduce for about 5 mins, then stir in the thyme and pour over the stock. Slip the chicken back into the pan, then cover and simmer on a low heat for about 1 hr until the chicken is very tender.
  3. Remove the chicken from the pan and keep warm. Rapidly boil down the sauce for 10 mins or so until it is syrupy and the flavour has concentrated. Put the chicken legs back into the sauce and serve.

Recipe from Good Food magazine, February 2009

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wellonheels's picture
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I made this exactly as the recipe said and it was fabulous. Normally I have to tweak things after making them once, but this recipe is perfectly spot-on. My husband loved it, my in-laws loved it, and I loved it! I'm making it again later this week. The recipe is definitely a keeper, exactly as posted.

bryandeg's picture
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First class, 'does exactly what is says on the tin"

webster1963's picture
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The sauce was passable but the chicken awfully dry. I teaspoon of oil just isn't enough and I had to keep adding more. The chicken kept sticking to the bottom because it was so dry. I can't believe all the high marks. I notice some people changing things, maybe that's the only way to get high marks. I thought these recipes were supposed to be tested.

jacquicornaby's picture
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Making this again tonight - definitely a favourite... simple and delicious. I haven't yet deviated from the recipe as it's delicious as it is, but I might add a few more vegetables as suggested by others.

chiefchefnick's picture

I added 50 mls of brandy... OMG!! 10/10 all day!

bemusedcat9's picture
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Just cooked this tonight and went down well with the family. Very tasty. Would leave a little longer to boil down the sauce.

Fleur55's picture
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This recipe is beautiful, silky, rich and smooth. Used beef stock over chicken enriched the flavour. Absolutely 5 star.

Fabulous41's picture

Made this last night with chicken breasts and even had some leftover red wine (rare!) to put in. I also used a few tsps of dry thyme instead of fresh. Absolutely delicious with some mashed potato.

juleshowie's picture

Really delicious. Served with roasted new potatoes and carrots, and steamed spinach and broccoli.

angelaosei's picture

I've made this recipe a couple of times. I added celery to bulk it out a bit, but other than that I followed the recipe exactly.

angelamandyjones's picture

Just made this recipe, and it was fantastic, great flavour and easy to make 10 out of 10!! yum!

Cooking Freak's picture
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Just made this tonight, was a hit with the whole family. Followed the recipe to the letter and it was really tasty. Served it with mashed potato and broccoli, will definitely be making again.

nursenicola's picture

Great recipe, enjoyed by everybody! Very simple to prepare. Followed advice from previous comments and added some extra veg (celery and carrots) to bulk it out a bit. Needs a bit more than just mushrooms. Its worth doubling up on all of the ingredients to have some to freeze. Definitely one of my Good Food favourites!

clairesut57's picture

Highly recommended. Stuck exactly to the recipe and results were lovely. The reduction at the end to thicken the sauce works a treat and the flavour is lovely. One to make again for sure.

friedalana's picture

Everyone loved this. Doubled all quantities and cooked for twice as long. Instead of chicken legs used 2kg chopped chicken breasts.

tahs1na's picture

Made this for a dinner party and it tasted absolutely scrumptious!!

annak19's picture

Possibly my favourite main meal! I love this recipe, it's so versatile we've had with mash, potatoes cooked in the chasseur pot, roast potatoes, in baked potatoes, rice, mopped up with crusty bread..I would eat it with anything. It is my favourite recipe, discovered over 3 years ago but I keep coming back to it. Brings back lovely memories, definitely worth taking the time to make. Double the quantities and treat yourself the next day! Goes really well with green veg, my favourite being tenderstem brocolli or garlicky green beans.

wendywoo1973's picture

Simply delicious. This will be one I'll use over and over again!!

laini's picture

Have been meaning to make this dish for quite a while now and finally got around to it yesterday ... so glad I did. I basically stayed with the recipe, changing only the red wine for white and the chicken legs for thighs, I didn't add any extras preferring to keep to the simplicity of the recipe and I must say it was delicious. Served with mash, carrot and courgette. Will definitely be making again ... very soon!

cb1234's picture

Made this today but added carrots, celery, new potatoes and peas into the stock, first the carrots and celery then with 15 Mims left the potatoes and peas, maybe no longer a chasseur but It was really delicious and reasonably easy